Abincin mai dadi da ƙanshi mai banƙyama ba ya ɓacewa ga dubban shekaru ba, yana ci gaba da kasancewa ɗaya daga cikin shahararrun shahararrun kayan abinci mai mahimmanci.
Bayan hunturu mai sanyi, lokacin da jikin ya raunana kuma kana son sabo ne daga cikin gonar, tambaya ta zama: lokacin da za a dasa dill a cikin ƙasa a cikin bazara?
Shin kuna sani? Dats da aka sani ga d ¯ a Masarawa a matsayin magani. Tsohon mutanen Girka sun ci dill, Sappho ya raira waƙa da ƙanshi, Dandalin da aka ambata dill a turare, Hippocrates, Dioscorides ya bar basira game da yadda za'a yi amfani da maganin dill. A cikin d ¯ a Romawa, masoya sun ba wa juna burodi da wreaths na dill. A cikin karni na 10, Ibn Sina yayi bayani dalla-dalla game da sakamakon dill a jikin mutum. A tsakiyar zamanai sunyi imani da ikon dill don kare daga maita.
Dill: bayanin irin kayan lambu
Dill (Anéthum) yana nufin cibiyoyin laima na shekara guda. Dill yana da ƙwayar tsirrai mai tsayi (tsayinsa daga 40 zuwa 150 cm), an rufe shi da bakin ciki. A saman rassan rassan. Ganye suna filnate sau hudu (na karshe lobes suna cikin nau'i). Daga Yuni zuwa Yuli, flowering yakan auku: furanni da furanni suna tattarawa a cikin inflorescences da kuma samar da babban laima (har zuwa 15 cm) na rassa 25-50. Launi na petals shine rawaya. Tsaba (har zuwa 5 mm tsawo da 3 mm m) cikakke a Satumba.
Abincin bitamin B2, B6, C, A, P, PP, macro-da micronutrients (magnesium, potassium, calcium, phosphorus, da dai sauransu), acid (maikin, palmitic, petroselinic), dandalin flavonoids yana daya daga cikin manyan wuraren tsakanin gonar al'adu. Yana da mahimmanci sosai (da farko tsaba - har zuwa 4%) tare da mai mai mahimmanci.
Shin kuna sani? Dill yana inganta karfin jini a cikin jiki, yana da tasirin cututtuka akan gastrointestinal tract, tsarin urinary, inganta narkewa, normalizes metabolism, rage matsin lamba. Anetin da ke cikin dill, ya rushe tasoshin jini, inganta jini ya kwarara zuwa kwakwalwa. Haɗuwa da abubuwa masu amfani da kaddarorinsu, da sauƙi digestibility sa dill daidai da amfani ga duka yara da manya.
Abin da ke son dill, zabi wuri a gonar
Dill ba ya bambanta da haɓaka. Wannan inji shi ne sanyi-resistant (tsayayya da wasu gishiri, da kuma tsaba fara rayarwa a ƙasa a zafin jiki na +3 ° C). Idan kana so ka sami girbi mai kyau na kore kayan kayan yaji, kana buƙatar la'akari da cewa yana son dill, da kuma cike da dill na dace ya hada da samar da sharadin gwargwado.
Yana da muhimmanci! Adding dill dill to salads zai ganimar da tasa - wani m ganye dandano da wateriness zai bayyana. Za a ba da ƙanshi mai dandano da dandano salads da dudduka (salty). Ana amfani dill Dill a cikin soups da sauces.
Dill Lighting
Yadda za a shuka dill? Babu wani abu mai wuyar gaske game da shi.
Na farko, kana bukatar samar da hasken wutar lantarki. Haske mai haske shine abin dill kamar. Yankunan bude suna dace da shi. Tare da isasshen haske, dill yana da launi na korera, yana tasowa kullum. Yanayi masu kyau - hasken hasken rana 12 hours a rana a zafin jiki na 18 zuwa 25 ° C.
Abu na biyu, yana da mahimmanci don tabbatar da samun ƙasa mai dacewa.
Abin da ƙasa ke fi son dill
Zaɓin wata mãkirci don dasa shuki, ya kamata a tuna cewa shuka yana son kasa mai tsaka tsaki da iska mai kyau da hygroscopicity. Dill ba ya buƙatar takin gargajiya na musamman (domin dasa shuki wurare masu dacewa wanda yaji kabeji, cucumbers ko wasu kayan lambu na baya-baya - a cikin shekarar da ta gabata na shuka tsire-tsire ba zai iya isa ba).
Zai fi dacewa don shirya gadaje don dill a gaba (zai fi dacewa a cikin fall). Wajibi ne don tono, takin (za ka iya takin tare da taki, urea, superphosphate ko potassium gishiri - a cikin rabon 20-30 g da mita mita). Irin wannan kayan ado na dill zai taimaka wajen girbi amfanin gona.
Wani lokacin dill fara canza launi zuwa launin kore-kore, ci gabanta ya ragu. Wadannan alamun nitrogen "yunwa" na shuka. A magani a kan wannan shi ne gabatarwar nitrogenous taki (20 g da square mita).
Dasa dill: yadda za a shirya tsaba
Ayyukan nuna cewa ko da za a fara shiga zai iya girma dill da wuri. Kafin shirya tsaba don dasa, kana buƙatar zaɓar nau'in dill. Dill iri iri a cikin sharuddan tsufa:
- farkon iri - ripen na 30-35 days, umbrellas da sauri tsari, sosai unpretentious, m, amma ba za ka sami yawa greenery daga gare su (Redut, Dalny, Gribovsky, Grenadier);
- matsakaici iri - ripen 10-15 days daga baya, da har zuwa 10 ganye a kan kara, mafi m ganye ("Alligator", "Shafi", "Kibray", "Amazon", "Richelieu");
- marigayi iri - lokacin girkewa 70 days, fiye da 10 ganye an kafa a kan tushe, ba da high yawan amfanin ƙasa na ganye ("Kutuzovsky", "Hoarfrost", "Ozornik").
Lokacin zabar tsaba ya kamata a haifa tuna cewa muna shuka dill a filin bude. Dafafan kayan farawa sun fi sanyi, zasu iya jure yanayin sanyi har zuwa -4 ° C. Late iri - more thermophilic.Man shafawa mai mahimmanci a cikin tsaba sun hana aiwatar da yaduwa da yaduwa. Rage haɗarsu kafin yin shuka dill a cikin ƙasa, zai rage lokacin germination. Don haka kuna buƙatar:
- yi zane mai zane kuma cika shi da tsaba;
- nutsar da ruwan zafi (60 ° C) na minti biyu. Cutar da ke warkewa yana shafar kayan shuka daga kamuwa da cuta mai yiwuwa;
- bar tsaba don kwana uku a cikin ruwa (ruwa yana buƙatar sauyawa sau 3-5 a rana, tare da wanke nama);
- cire tsaba, yada har rabin sa'a a cikin iska. Bayan haka, suna shirye don saukowa.
Shin kuna sani? Yin amfani da na'urar compressor ga akwatin kifaye da aeration na soaked Dill tsaba zai taimaka sau uku don rage lokacin da suka shirya don dasa.
Yaushe kuma yadda za a shuka dill
Dill sown a kowace kakar (yayin da karbar girbi). Duk ya dogara da yanayin yanayi da zazzabi.
Don yarda dill, kuna buƙatar:
a kan ɗakin sararin samaniya na yankin da aka shirya, sanya zurfin rami 2 cm. Don saukakawa, zaka iya amfani da katako mai tsawo (nisa tsakanin raƙuman biyu ya zama akalla 20 cm);- da ciwon ruwa sosai, ku shuka tsaba. Ana shuka yawancin tsaba a nauyin da ba su wuce 1 g da mita mita (don haka tsire-tsire ba su nutse juna);
- yayyafa da ƙasa da karamin karamin (don sadarwa mai kyau na tsaba tare da ƙasa). Kwana biyu na farko da aka shuka tsaba basu buƙata a shayar da su - ruwa zai iya wanke su, ya zurfafa abubuwan da suka faru;
a kan ɗakin sararin samaniya na yankin da aka shirya, sanya zurfin rami 2 cm. Don saukakawa, zaka iya amfani da katako mai tsawo (nisa tsakanin raƙuman biyu ya zama akalla 20 cm);Shin kuna sani? Kwayoyin warkaswa na dill suna amfani dasu a cosmetology. Dill wani bangare ne na kayan shafawa daban-daban. Zaka iya rabu da jaka a karkashin idanu tare da taimakon dill infusions (ganye da tsaba). Frozen dill ruwa whitens da refreshes fata.
Lokacin da za a dasa dill a cikin bazara
Dill shuka lokaci a bazara ya dogara ne akan yanayin yanayi - idan spring yana dumi da farkon, to, kwanakin zasu kasance a baya. Gwararrun lambu sun bada shawarar shuka bayan Afrilu 20.
Bayan germination na seedlings, ya kamata a thinned sabõda haka, babu thickening (da distance tsakanin harbe ya kasance daga 5 to 10 cm).
Yana da muhimmanci! Dill ya sake haifar da ta hanyar shuka ta jiki - ba buƙatar ka rasa lokacin, in ba haka ba za a dasa gonar a shekara mai zuwa tare da dill. Kwararrun lambu sun ba da shawara: don kaucewa ba tare da daskafa ba, tare da gwangwani, ripen kwanduna da gauze.
Dasa dill a lokacin rani
Saukowa na rani yana da wasu siffofi. Wannan wata dama ce don samun sabbin ganye a kowace rana (yana da isa ya shuka sabon sashi na tsaba a kowane 10-15 days). Wani alama shine cewa a lokacin rani an rarraba gadaje na lambun lambun, wasu wurare ke shafe su. Akwai tambayoyi ko yana yiwuwa a dasa dill da faski, dill da sauran kayan lambu tare. Dill ba tare da wasu tsire-tsire, misali, tare da Fennel, wake. Tare da wasu (kabeji, cucumbers, tumatir, albasa, seleri) - aboki ne, yana kare tare da mai daga kwari (aphid, caterpillars), inganta dandalin su, ya kara yawan lokaci. Maimakon haka, dill yana amfani da ƙasa mai kyau da makwabta.
Yadda za a shuka dill kafin hunturu
Lalle ne shahararren shuka dill a cikin fall. Dalilin dasa shuki shine a samu girbin girbi na farko a spring. Girman dasa shuki ya kamata la'akari da cewa:
Ya kamata a dage tsaba da zurfin 1-1.5 cm fiye da bazara;- yawan nauyin iri ya karu da 25%;
- An shirya mãkirci da ciyawa don hunturu;
- Don yanke shawara lokacin da za ku shuka dill a cikin fall, kuna buƙatar tuna cewa kana bukatar ka gama shuka kafin fara sanyi da daskarewa na ƙasa.
Ya kamata a dage tsaba da zurfin 1-1.5 cm fiye da bazara;Yana da muhimmanci! Idan dill ƙasa ba ta da isasshen isa, zai iya hanzarta "sauyawa" na dill a cikin tushe da furanni.
Winter ne kuma lokacin da za ku iya shuka dill. Don yin wannan, shirya wuri a gonar (alal misali, cire snow). Dill tsaba suna warwatse a kan yankin da aka bari (babu wani shiri na farko da ake bukata). Humus hade tare da ƙasa an saka a saman tsaba kuma an rufe shi da dusar ƙanƙara (kamar yadda dusar ƙanƙara ta narkewa, tsaba zasu fara sannu a hankali). Idan akwai tsananin sanyi, za a iya rufe yankin da fim.
Dasa dill a cikin hunturu da kuma hunturu ba ka damar lashe daya ko makonni biyu don samun samfurin farko na ganye.
Ayyukan kula da dill, yadda ake samun girbi mai arziki
Dill, dasa a cikin ƙasa bude, yana bukatar karin hankali ga kanta fiye da girma a cikin wani greenhouse. Ɗaya ya kamata ya tuna da abubuwan da ake son dill (hasken rana, ƙasa mai tsaka tsaki da danshi) da kuma bin dokokin da yawa:
- ciyar (idan ya cancanta);
- watering (ba mai albarka, amma a kai a kai);
- sassauta gadaje;
- lokaci zuwa sako da ƙananan bakin ciki (wannan gaskiya ne musamman idan akwai tsire-tsire mai tsayi).
- Kada ku dasa a kusa da tsire-tsire "mara kyau" - cumin, fennel, da dai sauransu.
Girbi da ajiya
Don yin amfani da yau da kullum, ana amfani dill mafi kyau a lokacin ƙuruciya, lokacin da tsawo na mai tushe yana da 17-25 cm Wannan yana faruwa game da kwanaki 30-40 bayan dasa. Tare da farkon furancin dandano na furanni na flowering ya kara.
An tattara Dill ta hanyoyi daban-daban:
- janyewa tare da tushen dukkanin shuka;
- watse ganye daga mai tushe;
- thinning tare da safet shuka. An zabi tsire-tsire masu tsayi, sauran sun kasance don sakewa;
- girbi albarkatun kasa (stalks, umbrellas) don canning - a farkon farkon kakin zuma (50-70 days bayan fitowan).
- daskarewa (kurkura, cire ruwa, yanke, sanya shi tare da kuma daskare.
- Salting (wanke dill, ya bushe tare da adiko, yanke kuma sa yadudduka da gishiri a cikin kwalba da kuma kusa) Ajiye a cikin wuri mai sanyi Akwai abubuwa masu yawa: gishiri ya sha ruwan 'ya'yan itace, gishiri ya rasa dandano da wasu kaddarorin amma yana iya yiwuwar dillin abinci ba tare da daskarewa ba.
- motsi (amfani da kwaskwarima na musamman);
- marinating (zuba gurasar dill tare da marinade - 0.5 lita na ruwan zãfi, 1 teaspoon na vinegar 6% da 1 tablespoon na tebur gishiri. Sterilize minti 10 a cikin wani ruwa mai wanka da mirgine sama).
- bushewa na halitta (bushe a ƙarƙashin rufi tare da samun iska mai kyau) Za a iya bushe a cikin daki, a yanke shi sosai kuma a shimfiɗa a kan takarda, yana motsawa lokaci-lokaci.Kaye a cikin kwalba gilashi da murfin iska, jaka-takarda).
